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Dessert

Chocolate Pudding

A baked pudding made with bread crumbs, milk, butter, sugar, egg, and chocolate, topped with a butter-sugar-egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. In a bowl, combine bread crumbs, hot milk, butter, sugar, egg, and grated chocolate. Mix well and pour into a baking dish.

  2. Bake in a moderate oven at 350°F (175°C) until set.

Make the sauce and serve

  1. For the sauce, beat together butter and powdered sugar. Add the beaten egg yolk and mix well.

  2. In a separate bowl, beat the egg white until stiff and fold into the sauce.

  3. Stir in vanilla and serve over the pudding.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb the hot milk and form the soft, set body of the pudding.
Eggs
Bind the pudding as it sets, and the whites lighten the sauce when beaten stiff.
Baker's chocolate
Provides the chocolate flavour and colour throughout the pudding.
Butter
Adds richness and a smooth, fatty mouthfeel to both the pudding and the sauce.
Powdered sugar
Sweetens the sauce and dissolves smoothly into the butter for a fine texture.

The step that matters

Folding in the beaten egg white. Stiffly beaten egg white traps air that gives the sauce lightness. Overmixing or deflating it with vigorous stirring makes the sauce dense and loses that airy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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